Quick Answer
To avoid gamey flavor in skillet-cooked venison backstrap, marinate it in a mixture of citrus juice and oil, and then cook it at a medium-high heat to sear the outside, locking in the flavors. This method helps to balance the gaminess.
Marinating the Venison
Marinating venison backstrap in a mixture of citrus juice, such as lemon or orange, and oil helps to break down the proteins and balance the gaminess. A typical marinade should consist of 1 part citrus juice to 2 parts oil. Mix in some aromatics like garlic and herbs, and let the venison sit for at least 30 minutes to an hour before cooking. You can also add a sweet component like honey or brown sugar to balance out the acidity.
Searing the Venison
When cooking the venison in a skillet, it’s essential to sear it at a medium-high heat to lock in the flavors. This will also help to create a nice crust on the outside, which will help to mask any gamey flavors. To achieve a good sear, heat the skillet to around 400-425°F (200-220°C) and add a small amount of oil to the pan. Sear the venison for 2-3 minutes on each side, or until it reaches your desired level of doneness.
Cooking to the Right Temperature
It’s crucial to cook the venison to the right temperature to ensure food safety and to achieve the desired level of tenderness. Use a meat thermometer to check the internal temperature of the venison, aiming for 130-135°F (54-57°C) for medium-rare and 140-145°F (60-63°C) for medium. Let the venison rest for 5-10 minutes before slicing it thinly against the grain, which will also help to lock in the juices and flavors.
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